Anthony Laub

“It is critical for our clients to know where they have cost saving opportunities and just as critical to know the areas where their leaders/and or contract companies are running efficient operations. Having worked on both sides of the “table”, it is a privilege to be working with a team so focused on bringing value to customers. We are very proud of the work that we do each day.”

Call Soriant today to see all the ways Anthony can help achieve your organization’s savings goals!

Anthony Laub


“Chef Tony” is an executive chef, certified by the American Culinary Federation, and has more than 20 years of culinary experience. He has developed teams in many areas of the healthcare and hospitality industry while being committed to quality patient/guest services.  In addition to excellence as a culinary professional, Anthony is highly focused, enthusiastic, and goal-driven, with solid experience in management, process & program development, team building, and training. Additionally, his expertise in purchasing, vendor alignment, and order guide development drives GPO compliance.

Areas of Expertise:

  • Culinary Expert
  • Process Management
  • Programs Development
  • Team Training and Strengthening
  • Materials Management
  • Logistical Strategy
  • Food Service Operations
  • Project Management

Career Highlights

Chef Tony’s management style begins at the supply dock and continues through the storage areas. Keeping a fresh-eyes approach in all areas of production, he ensures best practice is observed and that quality products are served. He leads by example and responds proactively to client comments and suggestions. Recently, for Mercy Springfield in Springfield, MO, Anthony was able to achieve over $1.7M in savings for the food service department, while reducing total food waste by 72%. He was able to negotiate a “new” food GPO to include vendors, created a new ordering platform, compose recipe database, and redesigned/renovated kitchen to successfully implemented room service program.

Accreditations and Credentials

  • American Culinary Federation
  • Certified Executive Chef – St. Louis, MO
  • Georgia Perimeter College, Biological Sciences – Atlanta, GA
  • Culinary Institute of America, AOS Degree with Honors – Hyde Park, NY